Braised Chicken Thighs w/Carrots & Potatoes

Save-money tip: This recipe uses chicken thighs instead of breasts–a great way to cut cost without sacrificing flavor.


Prep: 20 min., Cook: 8 hrs. Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

Ingredients
1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)


Preparation

Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
Cover and cook on LOW 8 hours or until chicken and vegetables are tender.

Serves 6
Cost=Approx $10 ($1.60/ serving)

*recipe courtesy of www.myrecipes.com